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Optimization and acceptability of me...

Yong, Yee Shyen.

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Optimization and acceptability of meatless chicken nugget analogs prepared from textured peanut.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Optimization and acceptability of meatless chicken nugget analogs prepared from textured peanut./
Author:	Yong, Yee Shyen.
Description:	185 p.
Notes:	Adviser: Margaret J. Hinds.
Contained By:	Masters Abstracts International44-06.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1436163
ISBN:	9780542726903

Optimization and acceptability of meatless chicken nugget analogs prepared from textured peanut.
Yong, Yee Shyen.

Optimization and acceptability of meatless chicken nugget analogs prepared from textured peanut. - 185 p.

Adviser: Margaret J. Hinds.

Thesis (M.S.)--Oklahoma State University, 2006.

Scope and method of study. The effects of commercial chicken flavor, dried plum puree, and coating mixture on physical properties and sensory acceptability of meatless chicken nugget analogs prepared from textured peanut were evaluated.

ISBN: 9780542726903Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Optimization and acceptability of meatless chicken nugget analogs prepared from textured peanut.
LDR:01976nam 2200277 a 45 001 964155
005 20110901
008 110901s2006 eng d
020 $a 9780542726903
035 $a (UMI)AAI1436163
035 $a AAI1436163
040 $a UMI $c UMI
100 1 $a Yong, Yee Shyen. $3 1287224
245 1 0 $a Optimization and acceptability of meatless chicken nugget analogs prepared from textured peanut.
300 $a 185 p.
500 $a Adviser: Margaret J. Hinds.
500 $a Source: Masters Abstracts International, Volume: 44-06, page: 2670.
502 $a Thesis (M.S.)--Oklahoma State University, 2006.
520 $a Scope and method of study. The effects of commercial chicken flavor, dried plum puree, and coating mixture on physical properties and sensory acceptability of meatless chicken nugget analogs prepared from textured peanut were evaluated.
520 $a Findings and conclusions. Physical properties of the meatless chicken nugget analogs were significantly affected by chicken flavor and plum levels in the formulation, as well as the Kraft coating (%) in the coating mix. Meatless chicken nugget analogs that contained 2%-3.7% chicken flavor, 0%-0.1% dried plum puree, and coated with commercial coating mix containing 33.3%-37.4% Kraft Shake'N Bake Seasoned Coating Mix (chicken) replacing Best Choice Seasoned Coating Mix (chicken) were the most acceptable to sensory panelists. Nuggets within the predicted consumer acceptability range had color of 55°-71° Hue, 24.8-35.8 Chroma, 44-53 L value; 53%-55% moisture; 0.93-0.96 water activity; texture profile of 3662-4411g hardness, 1570-2133 chewiness, 0.643-0.723 springiness, 0.30-0.33 resilience, 0.57-0.62 cohesiveness, and maximum adhesiveness of -59.
590 $a School code: 0664.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Oklahoma State University. $3 626630
773 0 $t Masters Abstracts International $g 44-06.
790 $a 0664
790 1 0 $a Hinds, Margaret J., $e advisor
791 $a M.S.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1436163